Dynamite Roll

You're going to love this Dynamite Roll recipe! It's got a delicious mix of flavors and textures, and it's not hard at all to make!

Course Appetizer, Main Course

Cuisine Asian

Prep Time 1 45

Cook Time 25

Total Time 2 10

Servings sushi pieces

Calories 45kcal

Author Dina

Equipment

1 Rice Cooker
1 bamboo sushi mat

Ingredients

For the sushi

1 recipe sushi rice
8 oz imitation crab sticks
3 Tbsp Japanese mayonnaise
1 avocado ripe
1/2 English cucumber
8 sheets toasted nori seaweed Cut in half
Toasted sesame seeds
Black sesame seeds
16 tempura fried shrimp

Toppings

US Customary - Metric

Instructions

Make the sushi rice according to the recipe. I highly recommend making the rice in a rice cooker. Then let it cool. Note: my sushi rice recipe makes 8 rolls. But you can cut this in half if needed.
Finely chop 8 oz of imitation crab meat and place it into a bowl and mix it with 3 Tbsp of kewpie Japanese mayonnaise. Then set it aside.
Now wrap your bamboo sushi mat in plastic wrap. This will make your life a lot easier then it comes to clean up.
Place 1 sheet of toasted nori seaweed on top off the sushi mat and cut off 1/4 of it with scissors. You don’t have to do this but I find that if you use the full sheet, you end up with too much rice vs filling.
Now wet your hands in a bowl of water and grab a handful of rice and begin spreading a thin even layer of sushi rice on top of the seaweed. Be careful not to press on the rice too hard, or you'll end up with a mashed up mess. Continuously wetting your hands will prevent the rice from sticking to your fingers.
Now sprinkle toasted white sesame seeds along with black sesame seeds on top of the rice. Then flip the entire sheet of seaweed over.
Now, in the middle of the seaweed, add about 1 oz of the imitation crab meat mixture, a few strips of cucumber, and two slices of avocado, and 2 tempura fried shrimp (tails off).
Now, this is the tricky part. While turning in the front of the nori with the sushi mat, slightly compress the inner ingredients. Keep rolling the sushi with the sushi mat, making sure to keep the roll tight.
Place the sushi roll onto a cutting board and use a sharp wet knife, cut the sushi into 8 equal pieces. I usually wet the knife before each slice.
Then top with spicy mayo and unagi sauce, and serve with soy sauce and wasabi.

Notes

Trim the nori sheets- You don’t have to do this but I find that if you use the full sheet, you end up with too much rice compared to the filling.
Press the rice gently- Be careful not to press on the rice too hard when spreading it on the nori. Otherwise, you'll end up with a mashed up mess.
Keep your hands wet- Continuously wet your hands to prevent the rice from sticking to your fingers while you work with it. This will avoid lots of frustration and mess.
Make sure the shrimp is straight- The trick to getting straight shrimp tempura instead of curled is slicing down the back so it fries uncurled. Also, remove the tails for this roll.

Nutrition